term paper 3 - Ginny Nolan#19T Term Paper#3 There are two...

Info iconThis preview shows pages 1–2. Sign up to view the full content.

View Full Document Right Arrow Icon
Ginny Nolan #19T Term Paper #3 There are two styles of beer: ales and lagers. The main difference between the two is the type of yeast used. Ales are made with “top-fermenting” yeasts, meaning that the yeast rises to the top of the fermentation tank during the fermentation process. Lagers, on the other hand, are made with “bottom fermenting” yeasts, so the yeast sinks to the bottom of the fermentation tank and ferments there. Ale yeasts also tend to produce chemicals called esters that can affect the flavor of the beer depending on the exact yeast strain used. The yeast used in ale also ferments better at a warmer temperature, from about room temperature to 75 degrees Fahrenheit. This warmer temperature means that ales take less time to ferment. Lagers ferment at cooler temperatures about 46 to 59 degrees Fahrenheit, and also take longer to ferment. This gives lagers a more mild and crisp taste. Ales also usually contain a higher amount of hops, malts, and roasted malts, which gives ales a more malty, bitter taste. Beer is made from water, barley, hops and yeast. The barley is first mashed and steeped in hot water for about an hour. The mashed barley is then strained out and the remaining liquid
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Image of page 2
This is the end of the preview. Sign up to access the rest of the document.

This note was uploaded on 10/20/2011 for the course HTM 260 taught by Professor Fernsten during the Fall '08 term at UMass (Amherst).

Page1 / 3

term paper 3 - Ginny Nolan#19T Term Paper#3 There are two...

This preview shows document pages 1 - 2. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online